Brownie Oatmeal Gems
Yield
3 dozenPrep
10 minCook
15 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
semi-sweet chocolate
null, null |
|
| ¼ | cup |
margarine
or butter |
|
| ⅔ | cup |
light corn syrup
|
|
| 2 | large |
eggs
slightly beaten |
|
| ¼ | teaspoon |
salt
|
|
| 4 | cups |
rolled oats
|
|
| ⅔ | cup |
brown sugar
packed |
*
|
| 1 | cup |
walnuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
semi-sweet chocolate
null, null |
|
| 59 | ml |
margarine
or butter |
|
| 158 | ml |
light corn syrup
|
|
| 2 | large |
eggs
slightly beaten |
|
| 1.3 | ml |
salt
|
|
| 946 | ml |
rolled oats
|
|
| 158 | ml |
brown sugar
packed |
*
|
| 237 | ml |
walnuts
coarsely chopped |
|
Directions
In 2 quart saucepan, stir chocolate and butter over low heat just until chocolate melts.
Remove from heat. Stir in corn syrup, eggs and salt.
In large bowl, combine remaining ingredients. Pour chocolate mix over dry ingredients and mix well.
Drop by tablespoonfuls on greased cookie sheet.
Bake at 350℉ (180℃). for 15 minutes. Cookie will not change much during baking.
Cool 5 minutes on cookie sheet.
Remove; cool completely.
